This was tasty, quick, and easy! I used 6 chicken breast halves, 1 can of cream of chicken soup, 1 can of cheddar cheese soup, and some spices. I served it over egg noodles with veggies and garlic bread. My kids loved it too! The chicken was so moist and just fell apart when cutting into it - no knife needed! I was considering shredding the leftovers to make enchiladas but never did - it would have worked though!

This was very good! I used the recommended size can of the cherry pie filling, a 20-oz can of pineapple chunks (with the juice) that I mashed first before adding to the pan, a box of white cake mix, 1 stick of butter plus 1 stick of margarine melted, 1/2 cup of walnuts and 1/2 cup of coconut on the top. I baked mine in a 9x13 pan at 375 for about 50 min. At about the 40-min mark, I used a fork and stirred the cake just slightly to incorporate the ingredients a little more... and because I was trying to hide the spot where I took some out to taste it! I served it with ice cream. My family loved it! Thank you!